{Incredibly Crisp} Gingersnap Cookies

{Incredibly Crisp} Gingersnap Cookies

Adapted from the Food Network

Yield: about 40 cookies

Ingredients

2 c all-purpose flour

2 t baking soda

1/2 t salt

1 t ground cinnamon

2 t ground ginger

1/2 t ground cloves

12 T (1 and 1/2 sticks) unsalted butter

1 c sugar

1 large egg

1/4 c molasses

1/2 c sugar in a shallow bowl, for finishing

Instructions

Preheat oven to 350 degree F.

Combine the flour, baking soda, salt and spices in a bowl; stir well to mix.

In the bowl of a standing mixer, fitted with a paddle attachment, beat together the butter and sugar until light and fluffy. Add the egg and continue beating until smooth.

Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough.

Use a small ice cream scoop to form 1 inch diameter pieces of dough. Roll into balls between the palm of your hands, then roll in sugar. Place the balls of dough on a cookie sheet lined with parchment, being sure to leave 3 inches around each to allow for spreading.

Bake the cookies for about 12 minutes, or until they have spread, the surface has crackled and they are firm to the touch.

Slide the papers from each pan onto a cooling rack. Store the cooled cookies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.

Recipe: Pumpkin Pecan Gingersnap Ice Cream

Pumpkin Pecan Gingersnap Ice Cream

Adapted from Saveur Magazine

Yields: 1 quart

Ingredients

3/4 c packed dark brown sugar (light will work equally as well)

1/2 t ground cinnamon

1/2 t ground ginger

1/4 t ground cloves

1/4 t freshly ground nutmeg

1/4 kosher salt

5 egg yolks

1 vanilla bean, halved lengthwise, seeds scraped and reserved (or 1 t vanilla extract)

2 c heavy cream

1 c fresh or canned pumpkin puree

1/2 c finely chopped gingersnap cookies

1/2 c finely chopped pecans

Instructions

Whisk together sugar, cinnamon, ginger, cloves, nutmeg, salt, yolks and vanilla seeds (or extract) in a 4 quart saucepan until smooth. Stir in 1 1/2 c cream. Place over medium heat and cook stirring often until mixture thickens and coats the back of the spatula.* Pour through a fine strainer into a bowl and whisk in remaining cream and pumpkin until smooth.

Cover with plastic wrap and refrigerate until very cold. Transfer to an ice cream machine and freeze it in your ice cream maker according to manufacturers instructions.

After churning, alternate layers of ice cream, gingersnap cookies and pecans in a resealable container. Cover and freeze until firm.

*When first learning to make ice cream, it can be a little nerve-wracking to figure out when the custard is "done". (You don't want to boil the custard, or you will end up with scrambled eggs.) Don't fret. There are two ways to test the custard:

1. You will can test if your custard is done by running your finger across the coated spatula. It will be done when your finger leaves a trail that doesn't flow back together. 

2. You can also use a candy thermometer (or quick-read thermometer) to test for doneness. The custard is ready when it reaches a temperature of between 170 - 175 degrees F.